FoodDay Friday – Peanut Chicken Cups

As I was searching the produce section of the supermarket for some halfway decent looking scallions, X looked at the bags of baby carrots and said, “I like carrots. They are yummy in the tummy.” Floored, I held up the bag and asked, “you like these things?” thinking that he must be mistaken and confused carrots with cookies or something. “Yes. Carrots are yummy in the tummy.” Alrighty then. I handed him the bag and told him we could buy them if he promised he would eat them. He promised (as much weight as a 3-year-old’s promise carries) and I bought the carrots.

The next day, I was noshy when I got home, so I grabbed a little bowl of the baby carrots to snack on. To my amazement, X took a look at he bowl, said those were his carrots, and proceeded to eat half the bowl, sharing with me only when I begged to have some of my own snack. I was ecstatic that he was voluntarily eating a vegetable- a raw one at that!

The next night, I thought that if he ate raw baby carrots, maybe I can put carrots in our dinner and he will actually eat them. Jay and I had been craving this Thai chicken pizza recipe from an Abs Diet cookbook that we have, but carrots go into that and I really didn’t want to have to make separate dinners- one with and one without carrot. This seemed like a good time to try the carrots inside another food.

I opted to convert the pizza into a little cupcake looking thing instead, so that it would stand a better chance at being consumed by the Picky One. Who doesn’t want to eat something in cupcake form? They came out really yummy, so I’m going to share my little makeshift recipe with you.

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Peanut Chicken Cups

You will need:

1 pkg egg roll wrappers*

1 pkg Perdue Refrigerated Whole Grain Chicken Breast Cutlets, diced**

1 cup shredded carrot

2-3 scallions, sliced

1/3 cup bean sprouts (chopped up, if you’d like- makes it easier to eat)

1/2 cup (ish) peanut butter

1 tbsp Ponzu sauce

1 tbsp low sodium soy sauce

3 (ish) cloves of garlic, minced -or- 1 tbsp garlic paste

Shredded mozzarella cheese, if desired.

 

Directions:

Preheat oven to 350F and spray a muffin tin with non-stick spray. I used Pam olive oil spray.

Smush/Fold the wrappers into 9 of the spots of the muffin tin to form little cups. You may have to cut the wrappers down a little bit.

In a big bowl, mix up the chicken, scallions, carrots, and bean sprouts.

In a small, microwaveable bowl, heat the peanut butter until it is more fluid-y. Usually takes 30 seconds to a minute. Stir in the Ponzu, soy sauce, and garlic.

Mix the peanut sauce with the chicken/veggie mixture.

Divide the mixture among the cups, then sprinkle the tops with the cheese.

Bake in the oven until cheese is melted and the edges of the wrappers get all crunchy. 10-20 minutes? Let cool for a few minutes. As long as the spray did its job, you should be able to pull the cup out using the edges of the wrapper as handles.

*I’ve also used wonton wrappers when doing things like this, but then you really need to use a mini muffin pan.

** Or you can be all fancy super-mom and cook actual chicken. I’m not all fancy super-mom.

 

Jay and I thought these were super tasty. X, though intrigued by them, refused to eat the damned things. (He must have seen the little green flecks of scallion! And I tried so hard to just use the white bits.) Sigh.

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